Making low carb caramel bonbons

Start by melting the butter in a saucepan. Then add the Steviala Ery-Bronze and Heavenly Dark to this. Keep stirring well and pour in ¾ part of the whipped cream. Then keep stirring until the mixture has thickened well. This can take about 10 minutes.

Then turn off the heat and add the rest of the whipped cream. Stir this well again. Then take molds of your choice and pour the caramel mixture into the molds. Then let the low carb caramel bonbons cool completely in the freezer for 1 hour. Take out and poor in each mold a litlle extra Heavenly Dark syrup substitute. Put back in the freezer for 30 minutes.

Then take the Steviala Dark Chocolate Melties and melt them together with the coconut butter using the au-bain marie method. Fill a saucepan 1/3 with water and place over medium-high heat. Then place a heat resistant dish on top and let the chocolate and coconut butter melt in it. Make sure that the bowl does not touch the water and that the water does not boil.

Finally, pour the melted chocolate over the low carb caramel bonbons and place them in the fridge for at least 30 minutes so that the chocolate hardens again. Enjoy!